Rabbits are generally under-appreciated table fare. The meat is ultra-lean, protein-rich, and has a mild, pleasant flavor. Processing a rabbit is also straightforward. Because of its size and delicate ...

Actually, the students don’t get to butcher, but some “meat-curious New Yorkers” got a taste of rabbit killing over at another Williamsburg spot, Roberta’s, where urban farmer Novella Carpenter gave a ...

Danforth, a butcher and professional butchering instructor, has created a stunning book, in both senses of the term. With precise lessons on how to stun, and then dispatch and dissect, chickens, ...

A student in Samin Nosrat’s rabbit course in Oakland, California, sections a rabbit. Courses that help city folk reclaim traditional culinary skills are popping up in urban centers around the West.

From 1975: A long-dormant industry in the Inland Northwest was bouncing back: the rabbit industry. Rabbit industry? Yes, a new rabbit processing plant was butchering and packaging 300 to 500 rabbits ...

From a homesteader who raises rabbits for both meat and leather, here are the basics of how to tan a rabbit hide. You probably know that tanning (which is also called tawing or pickling) is the ...